grain free, gluten free, refined sugar free scones that are sweetened delicately with honey and sprinkled with organic currants.
I love a good scone. Scones were my favourite baked good when I was growing up – of course, they were the gluten-full variety. Currant scones, to be precise, were my absolute favourite. I would beg my mom to make them whenever any glimpse of an occasion arose, and eventually I learned the recipe myself and I became the go-to currant scone baker.
Since I can no longer have wheat flour on the SCD diet, I’ve been on a mission to recreate the scone of my childhood, currants and all. And spoiler alert: it’s a success.
These scones really did remind me of the ones I would eat warm out the oven growing up. Almond flour and coconut flour form the base, with dripped 24-hour SCD yogurt adding to the texture to create that scone-like feel. Scones are in a lane of their own, they are truly not a muffin, not a cake, not a cookie…they are dry, and somewhere in between. I’ve always loved the dry-ness of scones. That being said, don’t let these scones sit out on the counter for too long as they’ll get moist, which is the opposite of what you want in your scone. I recommend storing them in an air-tight glass container in the fridge, and taking one out when you want, warming it up in the toaster oven to get that little bit of crispness to the outside and then putting some good ol fashioned butter (!!) on it. Now I’ve talked myself into it. BRB.
currant scones: ingredients
- 1 cup of almond flour
- 4 tbsp of coconut flour
- 3 tbsp of honey
- 1/2 cup of dripped SCD yogurt
- 1/2 tsp of baking soda
- 1 tsp of vanilla extract
- 1 egg
- 1/2 cup of currants
currant scones: how to
- blend dry ingredients in the food processor, add in your wet ingredients and blend well. you can also make this recipe without a food processor, i just prefer it for the smoothest texture.
- remove the blade from the food processor and fold in the currants, combine well.
- scoop out the batter onto a parchment paper-lined baking tray, i make approx 7 scones with the batter- you can shape them into individual circles or make one large circle, flatten, and slice into triangles.
- bake at 350 for 25 minutes.
- allow to cool and store in fridge or freezer for best freshness.
currant scones (grain free, scd diet)
Ingredients
- 1 cup almond flour
- 4 tbsp coconut flour
- 3 tbsp honey
- 1/2 cup 24-hour, dripped SCD yogurt sub in plain, thick greek yogurt
- 1/2 tsp baking soda
- 1 tsp pure vanilla extract
- 1/2 cup currants
- 1 egg
Instructions
- blend dry ingredients in the food processor, add in your wet ingredients and blend well. you can also make this recipe without a food processor, i just prefer it for the smoothest texture.
- remove the blade from the food processor and fold in the currants, combine well.
- scoop out the batter onto a parchment paper-lined baking tray, i make approx 7 scones with the batter- you can shape them into individual circles or make one large circle, flatten, and slice into triangles.
- bake at 350 for 25 minutes.
- allow to cool and store in fridge or freezer for best freshness.